Introduction

Originally this was a breakfast recipe, however I like to make it for dinner. Serve with a side of rice, refried beans, and avocado or salsa if desired.
Originally this was a breakfast recipe, however I like to make it for dinner. Serve with a side of rice, refried beans, and avocado or salsa if desired.

Directions

1. Combine the tomatoes, garlic and chile in a blender, and blend until smooth.

2. Heat the oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Increase the heat to medium-high, and add the cumin. Stir together, and when the pan is quite hot, pour in the blended tomato mixture. It should sizzle. Cook, stirring, about five minutes, until the sauce is thick, dark and fragrant, and your spoon leaves a canal when you run it down the center of the pan. Add salt to taste.

3. Add the tofu to the pan, and mash it into the sauce using the back of your spoon. Add the soy sauce, and continue to cook for another five minutes, stirring and mashing the tofu. Stir in the cilantro. Taste and adjust seasonings.

4. Heat the tortillas and place one on each plate. Top with the tofu mixture and serve, passing salsa on the side.

Yield: Makes 8 tacos

Advance preparation: Unlike scrambled eggs, scrambled tofu keeps well for a couple of days. You can reheat it — I even like to eat this dish cold for a quick lunch.